Wednesday, March 04, 2009

Coconut & cinnamom cookies

Friends share... food, good time, or even shoes or bags :)

People in this city are simply gracious, sometimes, they share with everybody.

One time we flew from Switzerland to Barcelona. The flight was in the early morning and so short, just an hour; we were only served with a plain round bun ... err ... does your language use any creature to express boredom? Spanish uses oyster, Chinese uses bird... whatever it is, that bun surely puts everyone's taste buds to half-sleep. But what a nice thing happened: one Spanish guy shared a big block of chocolate with as many passengers as he (or it) could. We put it inside the bun, instantly, we got a chocolate roll, which actually is a popluar breakfast item in Barcelona.

Patricia at Technicolor Kitchen always shares wonderful recipes. Herself is an excellent baker, and her recipes are always good. Like this recipe of chocolate chip cookies, I have made it over 10 times. For the best recipes like this one, I'd never feel like to change anything. So I urge you to try it too :)

But I guess after 10 or 20 times, I'm confident enough to reform the recipe. My family and I love coconut, so based on Pat's recipe, these coconut cookies are born.

In a large mixing bowl, combine the flour, coconut, salt and baking soda. Set aside.

In another mixing bowl, beat the butter and sugar until very light and fluffy. Add egg and syrup, continue to beat for another minute.

Combine the flour mixture with the butter mixture. The dough should be thick, soft, and sticky.

The size of this cookie shouldn't be too big (more crispy). Spoon out a bit of dough and drop it onto a plate of coconut coating mixture, roll the dough until it is fully coated. Then place the dough on a baking tray, gentle press it down into 4.5cm (diameter) x 0.5cm (thick) round disk. Contiue to the rest of the dough.

Bake the cookies until golden brown, about 15 minutes. After they are taken out from oven and all right to touch, remove them from the tray and place them on a rack to completely cool off.

Store the cookies in a air-tight container, they can keep well up to a week.

This looks amazing. Does "fine white sugar" mean confectioners' sugar or the finer granulated sugar? And would it work with ordinary granulated? Ålso, is "light syrup" corn syrup or the British type, which IIRC is more golden?

Hi there, so glad to find your blog, I am from Hong Kong too, now moved to Switzerland for 3 years. Great blog you have here! Your cookies are beautiful!Sorry the previous account you see is not active. This is the correct one.